.:DIY With Me – The Food Addition – The Soup Edition *BOM BOM BOOOOOOM!* :.

The cold days are coming friends and we all know what that means.  Soup.  Soup is the greatest thing on the planet to me.  Y’all need to understand.  I love soup.  I would rather eat soup than anything else.  It is a part of my “ooooh liquid” thing that I have.  Don’t ask.  For the love of all that is Holy DO NOT ASK!  Okay, you may ask.

See, I have an obsession with Liquid Food Stuffs.  My stomach being the doof that it is handles “solid” foods like well….. It doesn’t.  I can eat solids of course (cough cough fries) but in the end I feel like someone punched me in the gut.  *shrugs*  Talked to doctors about it and all.  They have NO CLUE what is going on.  But I am getting off topic.

Today, I thought I would share with you a few of my go to “soup” ideas to get you started on your cold day, soup nomming journey.

Oh and be sure to stick around until the end.  I have something very important to say.

Loaded Potato Soup

  • 4 medium red potatoes
  • 2 tsp olive oil
  • 1/2 c prechopped onion
  • 1 1/4 c chicken broth
  • 2 tbs all purpose flour
  • 2 c milk divided
  • 1/4 c sour cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 bacon slices, cooked and chopped
  • 1.5 oz cheddar cheese, shredded (that means about 1/3 of a cup y’all)
  • 4 tsp green onions, thinly sliced

Note:  You can use the reduced fat/low fat options of the dairy involved to reduce the amount of fatty stuffs in the soup!

  1. Pierce the potatoes with a fork and put them in the microwave for about 13 minutes on high.  Let those puppies nuke until they are fork tender.  When done, cut them in half and set aside.
  2. Heat the oil in a saucepan over medium-high heat.  Add your onions and allow them to saute for about 3 minutes.  Then add your broth.  Take 1/2 cup of your milk and mix it into the flour.  This is the thickener y’all!  Add it into the saucepan and stir thoroughly.  Then add the rest of the milk (1 1/2 c.)  Bring it to a boil while stirring constantly.  When it hits a good bubble, allow it to cook for 1 minute.  Remove it from the heat, then add the sour cream, cheese, salt and pepper.
  3. Remove the skins from the potatoes and coarsely mash those little nuggets of deliciousness into the milk/broth mixture. top with the bacon, the green onions and by all means, add more cheese!

This is a pretty easy and quick way of making potato soup!


French Onion Soup

  • 2 tsp Olive Oil
  • 4 c sweet onion, thinly sliced
  • 4 c red onion, thinly sliced
  • 1/2 tsp sugar (optional)
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/4 c dry white wine (optional)
  • 8 c beef broth
  • 1/4 tsp fresh thyme, chopped
  • 8 slices of French Bread, sliced and cut into 1-inch cubes
  • 8 oz Swiss Cheese, Sliced

Note:  No you do not have to use the sugar or the wine.  When they come up in the recipe, just skip it. 🙂  

  1. Heat your olive oil in a large pot or Dutch Oven over medium-high heat.  Add onions to the pan and saute for 5 minutes or until tender.  Stir in the sugar, pepper and salt.  Reduce heat to medium and cook for another 20 minutes while stirring frequently.
  2. Increase the heat to medium-high again, saute for another 5 minutes or until the onion is golden brown and yummy.  Stir in the wine, cook for 1 minute and then add the broth and thyme.  Bring to a boil.
  3. Cover, reduce heat and allow to simmer for 2 hours.  (Yes friends, this one takes a bit of time but ERMERGERD it is worth it!)
  4. Begin preheating your broiler.  Place the bread cubes upon a baking sheet in a single layer.  Broil those buggers for 2 minutes or until they are toasty.  But make sure that you turn them after the first minute.  You don’t want them to be crunchy on one side and squishy on the other!
  5. Place 8 oven proof bowls into a baking pan that has a high enough side that keeps the bowls in without them falling all over the floor.  Trust me on this y’all.  I have broken many a bowl.
  6. Ladle in 1 cup of soup into each bowl, then cover with one slice of cheese per bowl.  Broil for 2 or 3 minutes or until the cheese gets that slight brown color that is so delicious.
  7. Take them out of the oven and allow to “cool” for 5 minutes before serving.

I do hope that you all enjoy the 2 recipes that I have shared today.  But I want to hear about your favorite soups!  Share  them in the comments below!  I am always looking for a new addition to my soup book!

Now for the important stuff.

I know that I have been a bit MIA lately, and I am truly sorry for that. I am not going to go into details because it is just life in general and is nothing that I can’t take care of!  That and the fact that I (not to sound mean) don’t want anyone’s sympathy.  There is way too much stuff going on in this world that we need to focus on, so I won’t add mine to that list. 🙂

But, I do want to say this.

For all of you that have subscribed to my blog, and for all of you that have stuck by me, Thank You.  Truly.  From the very bottom of my heart.  You all keep me going, and keep me smiling.  It means so much to come on here and see that someone has appreciated what I have said/done.  And considering how many of you are on here now (which blows my mind!) I know that I am helping people.  But I am not the only one.  YOU are helping ME!

There is nothing in this world that can express how much I appreciate each and every one of you.  Thank you just doesn’t even cut it.  Ugh, I am tearing up again.  *takes breath*

Anyway, y’all remember.  All of us can make a difference.  All of us can do something good in this world.  Be that one person that shines a light of love and peace into these dark times.

Love you ALL,



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